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Pumpkin Cinnamon Sugar donuts Edit Tags: Breads, Cakes, Desserts
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Author: bakerbynature.com
Uploaded By: Shelly
Ingredients:- 1 cup + ¼ cups all-purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch of cloves
- ¼ cup pumpkin puree
- 2 ½ tablespoons unsalted butter, melted
- ½ cup milk (I used whole, but any type will do)
- For the Cinnamon sugar coating:
- 3 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 ½ tablespoons cinnamon
Directions:
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Preheat oven to 350° (F).
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Generously grease a doughnut pan; set aside.
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In a large bowl whisk together the dry ingredients.
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In a separate bowl whisk together the pumpkin puree, melted butter, and milk.
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Gently fold the wet mixture into the dry mixture - don't over mix!
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Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed (my oven took about 18 minutes)
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Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
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In the meantime, melt the butter for the cinnamon sugar coating; set aside.
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Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
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Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
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These donuts are best eaten the day they are made.
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